1. Khan RS, Masud T. Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet. Int J Dairy Technol. 2013;66(3):396-401.
2. Hashim MM, Mingsheng D, Iqbal MF, Xiaohong C. Ginger rhizome as a potential source of milk coagulating cysteine protease. Phytochemistry. 2011;72(6):458-64.
3. Harboe M, Budtz P. The production, action and application of rennet and coagulants. In: Law BA, Tamime AY, editors. Technology of cheesemaking, 2nd ed, Wiley-Blackwell; 2010.
4. Jacob M, Jaros D, Rohm H. Recent advances in milk clotting enzymes. Int J Dairy Technol. 2011;64(1):14-33.
5. Lim B, Deman J, DeMan L, Buzzell R. Yield and quality of tofu as affected by soybean and soymilk characteristics. Calcium sulfate coagulant. J Food Sci. 1990;55(4):1088-92.
6. McSweeney PLH, Fox PF, Cotter PD, Everett DW. Cheese: Chemistry, Physics and Microbiology: Elsevier Science; 2017.
7. Roseiro LB, Barbosa M, Ames JM, Wilbey RA. Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses. Int J Dairy Technol. 2003;56(2):76-85.
8. Esteves CL, Lucey JA, Pires EM. Rheological properties of milk gels made with coagulants of plant origin and chymosin. Int Dairy J. 2002;12(5):427-34.
9. Takahashi K. Aspartic Proteinases: Structure, Function, Biology, and Biomedical Implications: Springer Science & Business Media; 2012.
10. Dinakar P, Mathur M, Roy D. Differences in proteolytic behaviour in cheddar cheese prepared with calf and vegetable rennet. Indian J of Dairy Sci. 1989;42:792-6.
11. Salehi M, Aghamaali MR, Sajedi RH, Asghari SM, Jorjani E. Purification and characterization of a milk-clotting aspartic protease from Withania coagulans fruit. Int J Biol Macromol. 2017;98:847-54.
12. Kazemipour N, Salehi Inchebron M, Valizadeh J, Sepehrimanesh M. Clotting characteristics of milk by Withania coagulans: Proteomic and biochemical study. Int J Food Prop. 2017;20(6):1290-301.
13. Mirjalili M, Moyano E, Bonfill M, Cusido R, Palazon J. Steroidal lactones from Withania somnifera, an ancient plant for novel medicine. Molecules. 2009;14(7):2373-93.
14. Ghahreman AaA, F. Biodiversity of Plant Species in Iran: The vegetation of Iran, plant species, red data of Iran, endemic species, rare species, species threatened by extinction: Central Herbarium of Tehran University, Faculty of Science; 1999.
15. Iannella G. Equid milk renneting through pure camel chymosin and cheese manufacturing. Direct Res J Agric and Food Sci. 2015;3(9):167-72.
16. Law BA, Tamime AY. Technology of cheesemaking: John Wiley & Sons; 2011.
17. Ustunol Z, Hicks C. Effect of calcium addition on yield of cheese manufactured with Endothia parasitica protease. J Dairy Sci. 1990;73(1):17-25.
18. Ye R, Harte F. Casein maps: effect of ethanol, pH, temperature, and CaCl2 on the particle size of reconstituted casein micelles. J Dairy Sci. 2013;96(2):799-805.
19. McSweeney PL. Cheese problems solved: Elsevier; 2007.
20. Rodwell VW, Weil PA, Botham KM, Bender D, Kennelly PJ. Harpers Illustrated Biochemistry. 30th ed: McGraw-Hill Education; 2015.
21. Beigomi M, Mohammadifar MA, Hashemi M, Senthil K, Valizadeh M. Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity. Food Sci Biotechnol. 2014;23(6):1805-13.
22. Siala R, Frikha F, Mhamdi S, Nasri M, Sellami Kamoun A. Optimization of acid protease production by Aspergillus niger I1 on shrimp peptone using statistical experimental design. Sci World J. 2012;2012.
23. Chazarra S, Sidrach L, Lopez-Molina D, Rodriguez-Lopez JN. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. Int Dairy J. 2007;17(12):1393-400.
24. Lopes A, Teixeira G, Liberato M, Pais M, Clemente A. New vegetal sources for milk clotting enzymes. J Mol Catal B-Enzym. 1998;5(1-4):63-8.
25. Van Hooydonk A, Walstra P. Interpretation of the kinetics of the renneting reaction in milk. Neth Milk Dairy J. 1987;41(1):19-47.
26. Kopelman I, Cogan U. Determination of clotting power of milk clotting enzymes. J Dairy Sci. 1976;59(2):196-9.
27. Hyslop DB, Richardson T, Ryan DS. Kinetics of pepsin-initiated coagulation of κ-casein. Biochim Biophys ACTA (BBA)-Enzymol. 1979;566(2):390-6.
28. McMahon DJ, Brown RJ. Effects of enzyme type on milk coagulation. J Dairy Sci. 1985;68(3):628-32.
29. Chitpinityol S, Crabbe MJC. Chymosin and aspartic proteinases. Food Chem. 1998;4(61):395-418.
30. Green AA. Studies in the physical chemistry of the proteins VIII. The solubility of hemoglobin in concentrated salt solutions. A study of the salting out of proteins. J Biol Chem. 1931;93(2):495-516.
31. Ruckenstein E, Shulgin IL. Effect of salts and organic additives on the solubility of proteins in aqueous solutions. Adv Colloid Interface Sci. 2006;123:97-103.
32. Saluja A, Crampton S, Kras E, Fesinmeyer RM, Remmele RL, Narhi LO, et al. Anion binding mediated precipitation of a peptibody. Pharm Res. 2009;26(1):152.
33. Baldwin RL. How Hofmeister ion interactions affect protein stability. Biophys J. 1996;71(4):2056-63.
34. Naz S, Masud T, Nawaz MA. Characterization of milk coagulating properties from the extract of Withania coagulans. Int J Dairy Technol. 2009;62(3):315-20.
35. Kothavalla Z, Khubchandani P. Withania coagulans as a vegetable rennet. Indian J Vet Sci. 1940;10(3):284-8.
36. Nawaz MA, Masud T, Sammi S. Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet. Int J Dairy Technol. 2011;64(2):218-26.
37. Doreau M, Martin Rosset W. Horse. in: Encyclopedia of dairy sciences. 2nd ed. London, UK: Academic Press; 2011.
38. Egito A, Girardet J-M, Miclo L, Molle D, Humbert G, Gaillard J-L. Susceptibility of equine κ-and β-caseins to hydrolysis by chymosin. Int Dairy J. 2001;11(11-12):885-93.
39. Robitaille G, Ng-Kwai-Hang KF, Monardes HG. Effect of κ-casein glycosylation on cheese yielding capacity and coagulating properties of milk. Food Res Int. 1993;26(5):365-9.
40. Park YW. Bioactive components in milk and dairy products: John Wiley & Sons; 2009.
41. Sipat A, Muhammad SKS, Manap MYA. Factors affecting milk coagulating activities of Kesinai (Streblus asper) extract. Int J Dairy Sci. 2006;1(2):131-5.
42. Kowalchyk A, Olson N. Milk clotting and curd firmness as affected by type of milk-clotting enzyme, calcium chloride concentration, and season of year. J Dairy Sci. 1979;62(8):1233-7.
43. El-Bendary MA, Moharam ME, Ali TH. Purification and characterization of milk clotting enzyme produced by Bacillus sphaericus. J Appl Sci Res. 2007;3(8):695-9.
44. Ramasubramanian L, D’arcy B, Deeth HC. Heat‐induced coagulation of whole milk by high levels of calcium chloride. Int J Dairy Technol. 2012;65(2):183-90.
45. Layne E. Spectrophotometric and turbidimetric methods for measuring proteins. In: Colowick SP, Kaplan NO. editors. Methods in enzymology, Vol. 3. New York: Academic Press; 1957.
46. Pyne GT. The determination of milk-proteins by formaldehyde titration. Biochem J. 1932;26(4):1006.
47. Rowland SJ. The precipitation of the proteins in milk. I. Casein. II. Total proteins. III. Globulin. IV. Albumin and Proteose-peptone. J Dairy Res. 1938;9(1):30-41.
48. Arima K, Yu J, Iwasaki S. Milk-clotting enzyme from Mucor pusillus var. Lindt. In: Perlmann GE, Lorand L. editors. Methods in enzymology, Vol. 19: Academic Press; 1970.
